Blinding chicken curry

Impressivley tasty

Ingredients

• Oil
• Mustard Seeds
• Fenugreek Seeds
• 3 Chillies, you choose the colour, depends how hot you like it
• Curry Leaves
• 2 Thumb Sized Pieces of Fresh Ginger
• 3 Onions
• Chilli Powder (again choose how hot, I like extra hot powder and green chillies)
• Tumeric
• 6 Tomatoes
• Tin of coconut milk (400ml ish)
• 4 Chicken breast
• Corriander Seeds

Instructions

STEP 1:

1 – Heat the oil in a pan, add 2 teaspoons of mustard seeds once it’s hot

STEP 2:

2 – Once they pop, add a teaspoon of fenugreek seeds, the chillies (deseeded and thinly sliced), a handfull of curry leaves and the ginger (grated)

STEP 3:

3 – In a blender, whizz up the onions (or just slice them up) and add them to the pan. Cook for 5 mins

STEP 4:

4 – Add 1 teaspoon of chilli powder and 1 of tumeric

STEP 5:

5 – Blend the tomatoes (or cut them up finley) and add them to the pan

STEP 6:

6 – Add 2 wineglasses full of water and coconut milk

STEP 7:

7 – Simmer for 5 mins until it’s about as thick as cream

STEP 8:

8 – Fry the chicken (cut into strips) with a tablespoon of crushed corriander seeds until lightly coloured

STEP 9:

9 – Add the chicken to the sauce and simmer for 10 mins

STEP 10:

10 – Serve with rice or whatever else you fancy

STEP 11:

STEP 12:

If any is left over, save it and have reheated curry the next day.

STEP 13:

Beautiful with a few bottles of Tiger or Cobra beer!

STEP 14:

Tastes amazing in a sandwich.